Directions:

Place the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl, and stir to mix well. Add the juice, oil, egg white, and carrots, and stir just until the dry ingredients are moistened. Fold in the raisins, wheat germ, and nuts.

Coat an 8-x-4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325°F for 45 to 50 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake.

Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil, and allow to sit for several hours before slicing and serving. (This will give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.

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